SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 550.1
  • Total Fat: 19.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 833.6 mg
  • Total Carbs: 82.2 g
  • Dietary Fiber: 23.0 g
  • Protein: 20.2 g

View full nutritional breakdown of Artichoke and Sweet Potato Gratin calories by ingredient
Report Inappropriate Recipe

Artichoke and Sweet Potato Gratin

Submitted by: JEREMY_PATRICIA
Artichoke and Sweet Potato Gratin

Introduction

This is from Vegetarian Times but we changed it because we like it this way better. Frozen artichoke hearts are better than canned but fresh is best. This is from Vegetarian Times but we changed it because we like it this way better. Frozen artichoke hearts are better than canned but fresh is best.
Number of Servings: 4

Ingredients

    Ingredients

    2 tomatoes, one diced and one halved and thinly sliced
    2 9-oz. pkg. frozen artichoke hearts, thawed, chopped
    1 bunch scallions, chopped, plus extra for garnish
    2 Tbs. olive oil
    1 1/2 tsp. dried oregano
    1 tsp. salt
    1 15.5-oz. can white beans, drained and rinsed
    1/2 cup vegetable stock
    1/2 tsp. black pepper
    1 1/2 lb. sweet potatoes, peeled, sliced about 1/8-inch thick
    1/2 cup ground walnuts
    2 tablespoons of peanut butter

    We also put in some fresh chives and some fresh sage and garnished it with fresh parsley.

Directions

DIRECTIONS

• Preheat oven to 375F. Lightly oil 2-qt. gratin dish.
• Toss diced tomatoes with artichoke hearts, scallions, 1 Tbs. olive oil, 1/2 tsp. oregano and 1/4 tsp. salt in bowl. Set aside.
• Put beans, stock, 1/2 tsp. oregano, 1/4 tsp. salt and 1/4 tsp. pepper in food processor; purée. Line bottom of dish with half sliced sweet potatoes. Sprinkle with 1/4 tsp. salt and remaining pepper. Spread on bean mixture, add artichoke mixture and cover with potatoes; reserve 20 slices.
• Arrange tomato slices and remaining sweet potato slices on top, overlapping edges. Brush with remaining oil. Sprinkle with remaining oregano and salt. Dust with pepper. Cover.
• Bake 45 minutes, or until tender. Remove cover, and sprinkle top with ground walnuts. Bake 15 minutes more, or until topping is golden brown. Wait 10 minutes before serving. Add parsely to garnish.

Serves 4 big people.


Number of Servings: 4

Recipe submitted by SparkPeople user JEREMY_PATRICIA.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe